Sweet Potato Kimchi Hash Brunch - gluten free, dairy free, vegetarian

7 steps · 45 min total

1. 01

   Heat skillet and oil

   Set a large skillet over medium-high heat. Once hot, add 3 tablespoons of coconut oil.
2. 02

   Cook onions

   Add the onions to the hot oil. Let them sit for a minute or two to get some color before stirring occasionally, until they're starting to soften and become translucent.
3. 03

   Add garlic

   Once the onions are translucent, add the garlic and stir for another minute until fragrant.
4. 04

   Caramelize sweet potato

   Stir in the grated sweet potato. Let it sit undisturbed for about 2 minutes to encourage some caramelization before you start stirring. (If you used a food processor to grate, you might find a few larger pieces; slice those by hand if you like.)
5. 05

   Season and cook

   Season the hash with 2 teaspoons kosher salt and 1 teaspoon pepper, then stir in the 1/2 tablespoon agave nectar. Keep stirring often to prevent sticking, and cook for about 5 minutes, letting the sweet potato soften.
6. 06

   Deglaze the pan

   You'll notice some bits sticking to the bottom of the pan, which is exactly what you want for extra depth. Pour in the 1 tablespoon sherry vinegar and scrape up all those browned bits to deglaze the pan.
7. 07

   Add kimchi and finish

   Add the 1 1/2 cups of chopped kimchi and stir it into the hash for about a minute, just until everything is well combined and warmed through.

   Remove the skillet from the heat. Stir in 2 tablespoons of chives, then sprinkle the remaining 1 tablespoon over the top for garnish.